Job description

About the job Demi chef de partie - QHR

The Associate Experience:

The hiring hotel believes that exceptional work deserves exceptional care. They are offering a thoughtfully designed associate experience that supports your wellbeing, growth and life beyond work. This includes:

- A competitive salary and benefits package

- High-quality associate accommodation in prime locations in the heart of Lusail and the Pearl

- A birthday day off (because your milestones matter!)

- Personalized development plans and continuous learning opportunities to support your career journey

These benefits reflect our commitment to creating an environment where you thrive – professionally and personally – while building a meaningful career with them.

Your Role:

Guest Satisfaction:

• Always provides a courteous and professional service.
• Manages all guest and associate complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
• Maintains positive guest and colleague interactions with good working relationships.

Operations:

• Organises and sets up the assigned section of the Food, Beverage, and Kitchens as efficiently as possible to increase speed and maximise productivity.
• Ensures that all dishes from that section are prepared consistently and according to standard recipes.
• Assists the Chef de Partie, Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Standard Operating Procedures.
• Monitors food and operating costs and controls these by reducing waste.
• Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function.
• Works in any sections of kitchen including associate kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
• Ensures the sanitation standards for kitchen are being met.
• Is familiar with all sections of the kitchen to facilitate the flexible use of associates.
• Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• To ensure effective food storage, stock rotation and labelling and to report any food wastage/spoilage to a sous chef/head chef.

Talent & Culture:

• Assists to oversee the punctuality and appearance of all Kitchen associates under your direction, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department's grooming standards.
• Assists in the training of the associates ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
• Supervises the associates within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.
• Develops the skills and effectiveness of all Kitchen associates through the appropriate training, coaching, and/or mentoring.
• Supports, demonstrating and reinforcing Rosewood Hotels & Resorts' Values and Culture Characteristics.
• Ensures that associates have a complete understanding of and adhere to associate rules and regulations.
• Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.